Chicken Cordon Bleu Creamy Mac and Cheese

I had been hesitant to try this one.  I knew I would probably like it, but I just didn't know about my family.  They can be picky sometimes.  And if you take something they like (mac and cheese) and add stuff to it or change it (chicken and ham), I didn't know if they would respond well to it.  No need to worry.  They loved it!  Everyone had seconds and it was a delightful surprise.  I changed it a little bit, but not a ton.  I used a rotisserie chicken from the store rather than grilling my own, and used sliced ham from a holiday some time ago that I've had in the freezer.  Enjoy!

Chicken Cordon Bleu Creamy Mac and Cheese
Recipe adapted by: Kleinworth and Co.
1/2 Rotisserie chicken, shredded
1 pack Honey Baked Ham slices- diced
16 oz bag of elbow macaroni
2 sticks butter
1 cup flour
2 tsp salt (though I usually just sprinkle in the seasonings to taste)
1 tsp pepper
4 cups low fat milk
2-1/2 cups shredded sharp cheddar cheese
2 cups shredded mozzarella
Shred your chicken, set aside.  Dice your ham- set aside.  Prepare pasta noodles to package directions- cooking al dente so they hold up in the mixing process. Drain & set aside in large covered pot.  Prepare your roux by melting your butter in a medium saucepan over med/high heat. Once it's almost melted quickly whisk in your flour & seasonings.   Keep it moving & wait for it to darken slightly & come to a thick creamy texture.  Whisk in your milk & increase your heat to high to get mixture to thicken- keep whisking.  Stir in your cheeses & heat until all cheese is melted & combined - at least 2-3 minutes.   Pour into your pot of noodles- add chicken & ham- stir well to combine & coat everything with cheese.